Zeppole di San Giuseppe

Zeppole di San Giuseppe

Zeppole di San Giuseppe are a typical Italian sweet that is prepared on the day of Father’s Day, March 19. There are two ways to prepare the zeppole: fried or baked. Today I wanted to prepare the baked zeppole, with a stuffing of custard and a topping of black cherry and abundant powdered sugar.

Doses for about 20 zeppole di San Giuseppe

Ingredients to prepare the zeppole:

1 Cups Water

7 oz Butter

8,8 oz Flour

6 or 7 Organic eggs (depending on size)

A pinch of salt

Ingredients to make the custard:

2 Cups Whole milk

4 spoonfuls Sugar

4 spoonfuls Flour

2 Organic eggs

1 Vanilla bean

Instructions:

Heat up a pan with the water, the chopped butter and a pinch of salt, just begins to boil add the flour all at once and stir vigorously. Keep on the fire while continuing to stir until it becomes a smooth ball that does not stick to the bottom of the pot.

Transfer the mixture into a bowl and let slightly cool.

Add one egg at a time and mix with a wooden spoon. Add the next egg only when the previous one has been well absorbed. Continue adding the eggs until the mixture is smooth and well compound.

Place the choux pastry into a sac-à-poche with a star nozzle. Shape the zeppole directly on the baking paper.

Bake at 390° F for about 30 minutes. When the zeppole are golden brown pull them out of the oven.

While they cool prepare the custard.

Heat the milk with the vanilla bean, or by using a teaspoon of vanilla extract. In a bowl beat the eggs with sugar until the mixture is smooth and creamy. Mix the flour to the mixture of egg and sugar. Discard the vanilla bean and stirring slowly, add the milk into the mixture. Pour the mixture into a pan and cook over low heat. When the cream has thickened, remove from heat and let it cool, stirring occasionally.

Fill the zeppole with custard, inside and out.

Serve the zeppole of San Giuseppe garnishing with cherry syrup and a generous sprinkling of powdered sugar.